Filled piquillo peppers with minced meat
Table salt 10.0 g
Ground white pepper 0.5 g
High oleic oil 0.15 l
To make the spanish sauce (fast way).
To make the sauce velouté from the stock:
- Make a roux with 70 g of flour and 70 g of butter per each litre of white stock.
- Add in some tomato sauce to colour the sauce.
To make the filing of the peppers:
- Sauté the garlic and onion cut into brunoise, add in the minced meat. Sauté and season with salt and pepper.
- Deglaze and add in the tomato velouté. Allow to cool.
- Fill the peppers, coat them with egg and breadcrumbs and fry.
- Pour some Spanish sauce over the peppers and let this cook for 5-10 minutes.
- Place the peppers on a plate (3 per person) and pour some sauce over them.
- Lastly, decorate with chopped parsley.
Nutritional information (1 portion)
Fiber 7.68 g
Saturates 7.1 g
Monounsaturated fatty acids 12.85 g
Polyunsaturated fatty acids 5.97 g
Cholesterol 105.28 mg
Calcium 217.83 mg
Iron 4.93 mg
Zinc 2.71 mg
Vitamin A 319.82 ug
Vitamin C 55.41 g
Folic acid 171.15 ug
Salt (Sodium) 873.58 mg
Sugars 15.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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